These spicy Italian Keto Hot Pockets are a really easy to make, easy to pack, low carb breakfast or lunch option. Just like my Greens, Eggs and Ham Hot Pockets, they use a simple cheese and almond flour crust that is spiced up with some dried Italian herbs. They come together in about 15 minutes and take about another 15-20 to bake to golden brown.
Once they’ve cooled on a rack they can be wrapped with plastic wrap and stored in the fridge for a grab on the go, or eat at the desk, handheld low carb meal. This recipe makes 3 pockets, enough to get you through a good portion of the week.
Spicy Italian Keto Hot Pockets
- 1/2 lb 275g spicy Italian sausage meat You can cut open 2 good sized Italian sausages, splitting them up the middle and discarding the casings.
- 2 (70g) medium Swiss chard* leaves stem removed
- 1 1/2 C (130g) shredded mozzarella
- 1/2 C almond flour
- pinch salt
- 1/2 tsp dried rosemary
- 1 tsp oregano
- 1 egg lightly beaten
- 2 oz full fat cream cheese sliced into 1" cubes
Preheat oven to 400°
Saute sausage meat over med/high heat, breaking it up into small pieces
Chop chard leaves roughly, about 1/2" or so pieces
Once meat is cooked through add chard to sausage meat. Let chard wilt, about 5 minutes. Remove from heat and set aside to cool a bit
While meat is cooling put the shredded mozzarella and cream cheese in a glass or ceramic bowl and microwave just until melted, about 40 seconds on high heat
In another bowl mix herbs, almond flour and coconut flour. Add to melted cheese and mix a bit until cheese is cooled just a bit.
Add beaten egg and mix quickly until thoroughly incorporated (it may be easier to mix with your hands but do be careful that it is not too hot)
Divide dough into three equal pieces. Shape them into small rectangles, placing them between two sheets of lightly greased parchment paper. Roll thinly into rectangles, approximately 6" x 8"
Place 1/3 of filling lengthwise onto each crust, slightly to the right side. Fold short ends over filling and then gently fold right side over filling and roll to the left, ending with the left edge under the pockets. Do this gently so as not to tear the dough
Place on parchment on a baking sheet and bake for about 15 minutes until nice and golden
Pick up the whole parchment and place onto a cooling rack. Use a paper towel to mop up any extra oil from the sides, this will prevent the pockets from becoming soggy
Eat up, or let cool and store, well wrapped, in the refrigerator
*You could definitely use spinach in place of Swiss Chard